VegBox Recipes

Jam-Packed Summer Vegetable Risotto

This ruby-red risotto not only looks stunning but tastes amazing AND it can be adapted to use whatever's in your box this week.


Serves 4 as a main dish

  • 2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 200g arborio (risotto) rice
  • 100g skinned (or podded) broad beans
  • 150g of other summer vegetables, sliced (carrots, courgettes, cabbage, beetroot (mind your hands!), mushrooms)
  • 1 litre of vegetable stock (use your favourite)
  • 150ml red wine
  • 75g crumbled feta cheese
  • 1 tbsp fresh coriander
  • 1 knob of butter
  • Drizzle of olive oil


  1. Break the broad beans out of their pods and put the beans to one side.We recommend doing this before you start the cooking, because it can take a while.
  2. If using unshelled broad beans (still in their pale green skins), cook them in boiling water for 5 minutes. Drain.
  3. Want to skin the broad beans?
    • Bring a small pan of water to the boil
    • Immerse the broad beans in the water and boil for 1 minute
    • Plunge the beans into cold water to cool
    • Gently split the end of each bean (with your thumb nail) and squeeze he bean from its skin.
  4. Melt the butter with the olive oil in a large, thick-bottomed pan.
  5. Add the onions and garlic and stir. Cover and cook on a low heat for 5 minutes, until the onions start to turn translucent. Note: You don't want the onion to go brown.
  6. Now add the risotto rice and stir it well, to gently coat each grain with the oil. Cover and cook on a low heat for 5 minutes.
  7. Add the red wine and freshly ground pepper to the rice mixture. Turn up the heat and allow it to simmer until almost dry.
  8. Add the stock about 1/4 at a time. Each time you add some, stir well and then leave to simmer, uncovered, until the liquid has almost evaporated.
  9. Continue this until the rice is "al dente" - soft, but with a litte bite.
  10. Note: You might not use all the stock - or you might need a little more water.
  11. Add the beetroot, broad beans, cabbage, carrots, chard, courgettes, mushrooms and any other veggies you're trying to cram in.
  12. Mix well and cook for a couple of minutes.
  13. Finally, mix in the coriander and crumbled feta cheese.
  14. Serve on its own or with any fresh, green salad or vegetables.

Time From Cupboard-To-Table

About 1/2 hour for podded beans Add another 10-15 minutes for skinned beans

Notes & Variations on Jam-Packed Summer Vegetable Risotto

Skinning the beans gives a sweeter, milder taste, meaning kids are more likely to eat them.

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